Broth
- • 3 tbsp extra-virgin olive oil
- • 1 large yellow onion, chopped
- • 6 small cloves of garlic, chopped
- • ½ lb. ground beef
- • ½ lb. ground sweet Italian sausage
- • 1 tsp dried oregano
- • ¼ tsp crushed red pepper
- • Salt
- • 3 tbsp tomato paste
- • 1 qt Golden Ladle Organic Beef Stock
- • 2 cups water
- • 1 24-ounce jar marinara sauce
- • 8 oz dried lasagna noodles, broken into 1-inch pieces
- • ¼ cup heavy cream
- • ½ cup fresh basil leaves, torn, plus more for serving
Toppings
- • 12 oz. ricotta
- • ⅓ cup grated Parmesan
Preparation In a large pot, heat the oil over medium heat and add the onions. Cook, stirring occasionally, until translucent but not browned, around 5 minutes. Add the garlic and stir for 30 seconds, until fragrant. Add the beef, sausage, oregano, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, for 5 minutes. Add the tomato paste and cook for 1 minute. Add the beef broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the noodles are tender. While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and set aside. Remove the pot from the heat and stir the cream and basil in. Taste and add more salt and crushed red pepper if needed. Serve the soup in a shallow bowl, topped with a large scoop of the ricotta mixture.
